Octopus is the main ingredient of pulpo a feira, the Galician tapa also called pulpo a la gallega.
The dish is made by boiling octopus and cutting it into pieces, traditionally with scissors. It is usually arranged on a wooden plate and seasoned with olive oil, coarse salt, and paprika. The paprika may be sweet or hot, and the dish is commonly eaten with bread and sometimes boiled potatoes.
Pulpo a feira means “fair-style octopus,” reflecting its long association with fairs and festivals in Galicia. Pulpo a la gallega means “Galician-style octopus.” The two names commonly refer to the same preparation, although local presentation and accompaniments can differ.
Preparing tender octopus requires careful cooking, and traditional methods may include dipping it repeatedly into boiling water before the main cooking. This creates the curled appearance of the tentacles. The dish is not raw seafood and is distinct from fried calamari or marinated anchovies.